Why Be Curious? Here’s a Nebbiolo blend etched by an extinct volcanic terroir of red-brown porphyritic sand. 300 million years ago, a volcano created the raw material for the Bramaterra DOC and eight other geographically complex appellations, collectively known as Alto Piemonte. Bramaterra allows more of the varieties Croatina and Vespolina than most of the other Alto Piemonte DOCs. These varieties add resonance and spice to the wonder that is Nebbiolo, while the volcanic soils and more northerly latitude give wines of a particular elegance, perfume, and refreshment compared with the more powerful Nebbioli from Barolo and Barbaresco to the south.
Produttore / Producer: Colombera & Garella is one of the new projects from Cristiano Garella, the Alto Piemontese wünderkind who made the wines at Tenute Sella (Lessona) through 2013. Here Cristiano teams up with his long-time friend Giacomo Colombera and Giacomo’s father, Carlo, who has been growing winegrapes in Bramaterra since the early 1990s.
Vigna / Vineyard: In the commune of Masserano, in the Alto Piemonte DOC of Bramaterra. Soils are high-acid, reddish-brown porphyritic sand of volcanic origin, which lends a particularly mineral character to the wines. Natural farming, with only copper, sulfur, and natural fertilizer being added.
Cantina / Cellar: Fermentation in concrete tanks with native yeasts; aging in used barriques. No filtering, fining, or other additions.
Il Vino / The Wine: An Alto Piemontese Nebbiolo blend of special elegance, due in part to its strong vein of minerality.
A Tavola… / At the Table… Drink it with meat, especially braised meat, game, and game birds.
Colombera & Garella Bramaterra
Vigna / Vineyard
Denominazione / Appellation: Bramaterra.
Nome / Name: Cottignano (Masserano).
Ettari / Hectares: 2.
Quota / Altitude: 350 m / 1150 ft.
Suoli / Type of soils: Acidic pH (4.4), reddish-brown porphyritic sand of volcanic origin.
Esposizione / Exposure: Southwest.
Vitigni / Varieties: 70% Nebbiolo, 20% Croatina, 10% Vespolina.
Età delle viti / Vine age: One hectare 15 years old and one hectare 40-50 years old.
Densità / Planting Density: 4000 vines/hectare.
Allevamento / Trellis system: Guyot.
Data di vendemmia / Harvest date: Around October 10th.
Metodo di vendemmia / Harvest technique: Hand harvested.
Metodo agricolo / Agricultural technique: Lotta integrata; copper, sulfur, and natural fertilizer are the only vineyard inputs.
Resa / Yield: 5000 kilograms / hectare.
Cantina / Cellar
Lieviti / Yeasts: Native.
Fermentazione alcolica / Alcoholic fermentation: 18 days in concrete tanks, without temperature control.
Fermentazione malolattica / Malolactic fermentation: Spontaneous, in May-June.
Affinamento / Élevage: 24 months in second and third passage barriques.
Chiarificazione, filtrazione / Clarification, filtration: None.
Zolfo / Sulphur: 52 mg/L total, 25 mg/L free.
Altri prodotti aggiunti? / Other products added?: None.
Produzione annua / Annual production: 3500 bottles.
Gradazione alcolica / Alcoholic %: 13.5%.
Tappo e bottiglia / Closure and bottle: Natural cork, 750 ml Bordeaux bottle.